Recipe – Rice Appe / Rice Appam



Prep Time: 12 hours

Cook Time: 15 Minutes

Serves: 4


  • Plain white rice: 1 cup
  • Urad dal (White lentils): ¼ cup
  • Water: as required
  • Salt: 1 ½ teaspoon or to taste
  • Red chili powder: ½ teaspoon
  • Onion: ½ of a medium sized, finely chopped
  • Tomato: 1 medium sized, finely chopped
  • Green chili: ½ teaspoon, finely chopped
  • Ginger: ½ teaspoon, finely chopped
  • Garlic: ½ teaspoon, finely chopped
  • Mustard seeds: ¼ teaspoon
  • Coriander leaves: 1 tablespoon, chopped
  • Oil: as required for greasing


  • Appam pan


  • In a bowl mix rice and dal. Wash it 2-3 times and soak it in water for 5-6 hours. Drain the water and grind it to smooth paste. Use very little water while grinding, so the batter is very thick. Cover and keep the batter minimum 6 hours to ferment. You may keep it overnight.
  • Add salt, red chili powder and coriander leaves. Whisk well and Keep aside.
  • In a small pan heat 2 teaspoon oil. Add mustard seeds and when it splutters, saute chopped onion, ginger and garlic for 2 minutes. Add tomato and green chili. Saute for another 2 minutes. Turn off the heat and add this to the batter.
  • Adjust water in the batter to make a thick batter. Whisk well for 2 minutes.
  • Place the appam pan on heat.
  • Grease all molds of the pan with oil (¼ teaspoon oil in each molds).
  • Fill 3/4th of each mold with the batter.
  • Medium the heat and cover the pan for 3 minutes.
  • Flip all appams using a pointed wooden spatula.
  • Sprinkle few drops of oil over it and cover again for 2-3 minutes.
  • Remove the cover.
  • Check if it is cooked all over, if not, cook for another 2-3 minutes flipping sides.
  • Once all around light brown and light crispy, take out.
  • Repeat the process until all appams are done from the batter.
  • Serve with coconut chutney.

Cook’s Note

  • If the batter is not fermented really well, add 1 teaspoon baking soda just before making the appe well and make appams.

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